Emmentaler melts easily and has quite a creamy mouthfeel, making it texturally ideal for a hot sandwich. At the same time, it ...

It's easy to think that all steaks need the same cooking and resting treatment, whether they're beef or tuna. But there are a ...

Let’s be honest: in a world of deconstructed burgers served on wooden boards with artisanal ketchup dots arranged like a ...

I'm a chef with experience picking and preparing the best cuts of meat for almost any steak dish. Filet mignon pairs well with many flavors, but it's crucial to not overcook this cut of meat.

Shake Shack founder: The best employees share 6 'emotional skills'—'I don't give a damn what your IQ is' I drove an electric SUV that transforms into a pick-up, and it’s as fun as it is functional ...

The best tuna steak should be around 90 degrees Fahrenheit for very rare and 130 degrees Fahrenheit for medium-rare. If you increase the FDA's recommended 145 degrees Fahrenheit, you'll approach ...

Washing tuna steaks, or any other fish, meat, or poultry, might seem like the best way to remove potentially harmful bacteria, but it's actually the opposite. In a 2019 report issued by the USDA, ...

Coat tuna steaks in oil. Mix together minced thyme, salt and pepper. Sprinkle generously on both sides of steaks. Place soaked thyme on coals. Grill steaks over thyme 3-4 minutes, covered.

Press sesame seeds into both sides of tuna steak. Cook for 2 to 3 minutes; flip and cook for an additional 2 to 3 minutes. 125 is medium rare, 145 is well done.